Description
These Blackened Salmon Tacos are topped with avocado crema and crisp mango slaw for a fresh, flavorful meal ready in under 30 minutes!
Ingredients
Scale
Blackened Salmon:
- 1.5 lb salmon filet, skin removed, cut into 1” cubes
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon parsley
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 2 tablespoons olive oil
Mango Coleslaw:
- 3 cups thinly sliced napa cabbage
- 3/4 cup thinly sliced mango
- 1/3 cup chopped cilantro
- juice of 1 lime
- salt to taste
Avocado Crema:
- 2 avocados
- 1 garlic clove
- 1/4 cup fresh cilantro
- 1/4 teaspoon cumin
- 1/8 teaspoon red pepper flakes
- 1 1/2 tablespoon lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- salt to taste
Tacos:
- 10–14 corn tortillas
- optional: crumbled queso fresco, pickled onions, sliced jalapenos, cilantro
Instructions
Mango Coleslaw:
- Add all ingredients to a bowl, toss to mix everything together and set aside.
Avocado Crema:
- Add all ingredients to a small food processor, blend until smooth. Set aside.
Blackened Salmon:
- Heat air fryer at 400°F.
- To a small bowl, add smoked paprika, garlic powder, salt, onion powder, oregano, parsley, black pepper, cayenne pepper, and cinnamon. Mix together and set aside.
- Add salmon cubes to a bowl along with the blackening spice blend and olive oil. Toss everything together with a spoon to coat all of the salmon.
- Place salmon cubes in the air fryer basket in a single layer. Cook for 7-9 minutes until slightly browned. Remove from air fryer and repeat until all salmon cubes are cooked.
Assemble Tacos:
- Heat a large skillet to medium high heat. Spray with cooking spray and add corn tortillas to pan. Cook for 1-2 minutes on each side. Repeat until all tortillas are cooked.
- To each tortilla, add 1 scoop of the crema, a handful of the coleslaw, top with cubes of salmon, optional garnish with queso fresco, pickled onions and cilantro. Serve.
